PENGARUH KONSENTRASI DAN LAMA PERENDAMAN AIR KAPUR
Ca(OH)2 TERHADAP KUALITAS SALE PISANG RAJA (Musa paradisiaca)
Oleh: Yuni Fitri Lestari ( 03330034 ) Biology
Dibuat: 2008-05-05 , dengan 3 file(s).
Keywords: sale pisang, konsentrasi, lama perendaman, Kualitas sale pisang
Banana represent food materials which popular enough in Indonesia. Banana can consume by all society coat from various age level. From other side its value high him, its cheap price and also supply of banana which do not know season. Banana in a state of fresh can only stay few days, will be able to outwear if processed in the form of other for example : banana sale. This
alternative represent the way of cheap and easiest despitefully can maintain the quality of banana sale.
This research aim to: 1) knowing influence of konsentrai and long immersion of whitewash Ca(OH)2 to carbohydrate rate, vitamin C rate, irrigate rate and banana sale organoleptik 2) knowing concentration and long of immersion at whitewash condensation of Ca(OH)2 yielding the quality of best banana sale.
Research type the used is research of eksperimental true (true-eksperiment), that is existence of treatment of control by using Complete Random Device (RAL), desain the used is The Post Test-Only design group control, because assumed in a certain population every its unit have is
homogeneous. consisting of 2 free variable that is whitewash concentration (A), Long of Immersion (B). Variable tied is the quality of plantain sale (carbohydrate rate, vitamin C rate, and air rate) also organoleptik, each treatment repeated 2 times. Technique analyse data use test of Normalitan, Homogeneity test test Anava two factor, test Duncan’S and test of Friedman. Result of research indicate that there is influence concentration and long immersion of
